Spinach and ricotta savory cake: the result will leave you speechless!
published on 10 January, 2020 at 16:26
Perfect as a second dish or as an appetizer this tart with its creamy spinach filling is cooked over a layer of a homemade delicious dough!
INGREDIENTS
500g (1 pound) flour;
1 tbsp fresh yeast;
½ tsp sugar;
1 egg;
2 tbsp vegetable oil;
200 ml (7 oz) warm milk;
1 tbsp salt;
300g (10 oz) frozen spinach, thawed, squeezed;
1 cup ricotta;
½ cup shredded cheese;
1 egg;
A pinch of nutmeg;
Salt and pepper.
METHOD
- Whisk sugar and yeast into warm milk. Set aside to activate.
- Add one egg and vegetable oil, whisk again. Pour liquids into flour seasoned with salt and knead until smooth dough forms. Cover and set aside for 1 hour.
- To make the filling combine ricotta with spinach, shredded cheese, egg, salt, pepper and nutmeg.
- Cut the dough into 12-13 pieces. Roll each one out, place around one full tablespoon of the filling in the center and pinch the edges together.
- Fill the pan with small spinach pies forming a rose. Brush with egg wash and bake at 180C/350F for 40 minutes.
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